Blood N-3 fatty acids increase after consumption of an enriched yoghurt

Nicolò Mauro; null Orlandini; null Mauro; null Galli; null Ghezzi; null Colombo; null Ghezzi; null Risé

Blood N-3 fatty acids increase after consumption of an enriched yoghurt

Nicolò Mauro, Orlandini, Mauro, Galli, Ghezzi, Colombo, Ghezzi, Risé

Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

Abstract

The effects of a n-3 fatty acid (FA) enriched yoghurt on blood FA were investigated in 23 females and 23 males, who consumed 2 yoghurts/day for 6 weeks, providing 64 mg EPA and 74 mg DHA. Blood samples were collected before treatment, at the beginning, end, and after wash out. Yoghurt intakes increased blood EPA (35%) and DHA (11%) with different trends of changes in women versus men. In conclusion, the daily consumption of a yoghurt containing small amounts of n-3 FA significantly increases blood n-3 FA, providing a useful approach to reach the recommended intakes in populations.

Original language	English
Pages (from-to)	13-18
Number of pages	6
Journal	Italian Journal of Food Science
Volume	23
Publication status	Published - 2011

All Science Journal Classification (ASJC) codes

Food Science

Cite this

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title = "Blood N-3 fatty acids increase after consumption of an enriched yoghurt",

abstract = "The effects of a n-3 fatty acid (FA) enriched yoghurt on blood FA were investigated in 23 females and 23 males, who consumed 2 yoghurts/day for 6 weeks, providing 64 mg EPA and 74 mg DHA. Blood samples were collected before treatment, at the beginning, end, and after wash out. Yoghurt intakes increased blood EPA (35%) and DHA (11%) with different trends of changes in women versus men. In conclusion, the daily consumption of a yoghurt containing small amounts of n-3 FA significantly increases blood n-3 FA, providing a useful approach to reach the recommended intakes in populations.",

keywords = "FA incorporated in yoghurt, Food Science, Gender differences, Omega-3, FA incorporated in yoghurt, Food Science, Gender differences, Omega-3",

author = "Nicol{\`o} Mauro and Orlandini and Mauro and Galli and Ghezzi and Colombo and Ghezzi and Ris{\'e}",

year = "2011",

language = "English",

volume = "23",

pages = "13--18",

journal = "Italian Journal of Food Science",

issn = "1120-1770",

publisher = "Chiriotti Editori",

}

TY - JOUR

T1 - Blood N-3 fatty acids increase after consumption of an enriched yoghurt

AU - Mauro, Nicolò

AU - Orlandini, null

AU - Mauro, null

AU - Galli, null

AU - Ghezzi, null

AU - Colombo, null

AU - Ghezzi, null

AU - Risé, null

PY - 2011

Y1 - 2011

N2 - The effects of a n-3 fatty acid (FA) enriched yoghurt on blood FA were investigated in 23 females and 23 males, who consumed 2 yoghurts/day for 6 weeks, providing 64 mg EPA and 74 mg DHA. Blood samples were collected before treatment, at the beginning, end, and after wash out. Yoghurt intakes increased blood EPA (35%) and DHA (11%) with different trends of changes in women versus men. In conclusion, the daily consumption of a yoghurt containing small amounts of n-3 FA significantly increases blood n-3 FA, providing a useful approach to reach the recommended intakes in populations.

AB - The effects of a n-3 fatty acid (FA) enriched yoghurt on blood FA were investigated in 23 females and 23 males, who consumed 2 yoghurts/day for 6 weeks, providing 64 mg EPA and 74 mg DHA. Blood samples were collected before treatment, at the beginning, end, and after wash out. Yoghurt intakes increased blood EPA (35%) and DHA (11%) with different trends of changes in women versus men. In conclusion, the daily consumption of a yoghurt containing small amounts of n-3 FA significantly increases blood n-3 FA, providing a useful approach to reach the recommended intakes in populations.

KW - FA incorporated in yoghurt

KW - Food Science

KW - Gender differences

KW - Omega-3

KW - FA incorporated in yoghurt

KW - Food Science

KW - Gender differences

KW - Omega-3

UR - http://hdl.handle.net/10447/124437

UR - http://test.chiriotti.it/images/ijfs_pdf/IJFS231.pdf

M3 - Article

SN - 1120-1770

VL - 23

SP - 13

EP - 18

JO - Italian Journal of Food Science

JF - Italian Journal of Food Science

ER -

Blood N-3 fatty acids increase after consumption of an enriched yoghurt

Abstract

All Science Journal Classification (ASJC) codes

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